One bite of this Chocolate Chip Sheet Cake, and I swear everything just feels right in the world
Each forkful delivers a tender, melt-in-your-mouth crumb studded with mini chocolate chips that create pockets of chocolatey bliss throughout.
I’m in love with the cloud-like brown sugar frosting that's just sweet enough to complement the cake without overwhelming it.
Whether I’m sharing with friends or sneaking an extra piece straight from the pan, this cake never lasts long.
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Why You'll Love This Chocolate Chip Sheet Cake
Perfectly Moist Texture: Thanks to buttermilk, this cake recipe is soft, tender, and perfectly fluffy.
Irresistible Cookie-Like Taste: Between the chocolate-studded sponge and brown sugar frosting, this is a dreamy dessert for cookie lovers. I mean, what's better than a cookie-cake combo?
Customizable Toppings: From extra chocolate chips to sprinkles and nuts, this cake offers endless opportunities to personalize its look and feel.
Perfect for Sharing: Its 9×13-inch size makes it ideal for serving at gatherings, potlucks, or parties, ensuring everyone gets a generous slice without the hassle of cutting layers.
Ingredient Notes
For the Cake
All-Purpose Flour: Provides structure to the cake.
Baking Powder and Baking Soda: These leavening agents ensure the cake rises properly.
Salt and Vanilla Extract: Enhance the overall flavor and balance the sweetness.
Granulated Sugar: Sweetens and helps create a light, fluffy texture in the cake.
Unsalted Butter and Oil: Add richness, moisture, and a tender texture.
Eggs: Provide structure, moisture, and richness.
Buttermilk: Adds moisture and a slight tangy flavor. When I don't have buttermilk on hand, I swap it out for equal parts sour cream. It has a similar tanginess and works well in cakes.
Mini Chocolate Chips: Distribute bursts of chocolate throughout the cake. I’ve tested many chocolate chips over the years, and Ghirardelli Mini Semi-Sweet Chocolate Chips is one of my favorites.
For the Frosting
Light Brown Sugar: Adds a subtle caramel-like richness.
Water: Helps achieve that perfect light consistency without adding more sweetness.
Unsalted Butter: Creates a smooth, fluffy texture that’s perfect for spreading. I always use unsalted butter because it allows me to control the salt level of the cake.
Powdered Sugar: Makes it light, fluffy, and perfectly sweet.
Salt: A pinch of salt makes those rich flavors pop! I add a little, then taste, and add more if needed.
Milk: For added creaminess.
Mini Chocolate Chips: I don’t think there’s such a thing as too many chocolate chips.
How to Make Chocolate Chip Sheet Cake
Making this chocolate chip sheet cake is easier than you might think—and trust me, it’s totally worth it!
I love how simple the process is, but the end result feels like a total treat. Here’s how I make my yummy chocolate chip sheet cake:
1. PREHEAT the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
2. WHISK the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. BEAT the sugar and butter until light and fluffy. Mix in the oil, eggs, and vanilla one at a time, beating well after each addition.
4. ALTERNATE adding the flour mixture and buttermilk to the wet ingredients. Fold in the semi-sweet chocolate chips with the last addition of flour.
5. SPREAD the cake batter into the prepared pan. Bake for 30-35 minutes, then cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
6. WARM the brown sugar and water in a small saucepan until smooth. Allow to cool completely.
7. BEAT the softened butter until creamy. Gradually add the powdered sugar, cooled brown sugar syrup, salt, and milk.
8. FROST the cooled cake and garnish with additional chocolate chips if desired. Serve and enjoy!
Tips For the Best Chocolate Chip Sheet Cake
Easy and delicious, I only have a few quick tips to ensure success:
- Room temperature ingredients. Take everything out of the fridge early for easy mixing.
- Careful measuring. Spoon the flour into the measuring cup and level it off with the back of a knife. If you pack it in, you'll get too much.
- Do not overmix. Fold the dry ingredients into the wet by hand with a spatula. This will keep the sponge light.
- Make the syrup early. Prep and set the brown sugar syrup aside early so it's completely cool before you need it.
- Cool completely before frosting. Let the cake cool completely on a wire rack to prevent the brown sugar frosting from melting.
- Make a layer cake. Bake two 8-inch cakes and fill and top with the frosting.
How to Store
While you can make this cake ahead, it's best enjoyed asap. I know it doesn't last long in my house!
That said, if you want to freeze it, do so without the frosting. You can add that fresh after it's thawed.
Here's how I store my leftovers:
To Store: Place leftovers in an airtight container and store at room temperature for 2-3 days. Refrigerate for up to 1 week, warming to room temperature before enjoying.
To Freeze: Wrap the cooled cake in plastic wrap and foil, then freeze for 2-3 months. Thaw in the fridge and add fresh frosting.
Frequently Asked Questions
If your cake sinks in the middle, there could be a reason reasons why. Check the expiration date of your baking soda and powder. If it's expired, it means the cake isn't properly leavened. It could also mean your cake is under-baked. Before I take it out of the oven, I poke it with a toothpick at the highest part to check for doneness.
An overbaked cake is likely the culprit for a dry cake. I like to check in on my cake towards the end of the bake time. An overmixed batter is another reason for a dry cake. Stir until the ingredients are incorporated, and then put the spoon down!
No, larger chocolate chips won't work in this recipe because they will sink to the bottom of the cake. You don't want that!
More Sheet Cakes Your Family Will Love
Sweet Potato Sheet Cake with Cream Cheese Frosting
Texas Sheet Cake Brownies
Gingerbread Sheet Cake
Cookies and Cream Sheet Cake
Chocolate Chip Sheet Cake
16
servings30
minutes40
minutes536
kcalThis chocolate chip sheet cake is fluffy, buttery, and loaded with chocolate. Topped with creamy brown sugar frosting, it’s the ultimate crowd-pleaser.
Ingredients
- For the Cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
2 tablespoons vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature
1 cup mini chocolate chips
- For the Frosting
3/4 cup light brown sugar
1/4 cup water
1 cup unsalted butter, softened
3 cups powdered sugar
pinch salt
1 teaspoon milk
1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Reduce the speed to low and blend in the oil, eggs, and vanilla one by one, beating well after each addition until smooth.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour. Add the chocolate chips with the last portion of flour and mix until just combined.
- Spread the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a small saucepan over medium heat, combine the brown sugar and water, stirring slowly until the sugar dissolves. Set aside to cool.
- In a large mixing bowl, beat the butter with an electric mixer on medium until smooth and creamy. Scrape the bottom and sides of the bowl, then reduce the speed to low and blend in the powdered sugar.
- Drizzle in the brown sugar syrup and beat on medium speed until fluffy, about 2 minutes. Mix in the salt and milk.
- Spread the frosting over the cooled cake. Sprinkle with extra chocolate chips, serve, and enjoy!
Notes
- For chocolate frosting, mix in 1/2 cup of cocoa powder with the powdered sugar.
- Experiment with add-ins such as chopped nuts, caramel bits, or white chocolate chips.
Nutrition
- Total number of serves: 16
- Calories: 557kcal
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 92mg
- Sodium: 226mg
- Carbohydrates: 76g
- Fiber: 1g
- Sugar: 60g
- Protein: 4g
- Vitamin A: 727IU
- Calcium: 78mg
1 Comments
looks good